By Naomi Duguid
What always strikes me about the recipes from the Shan repertoire is how economical they are for the cook. Often there’s only one pot needed, and the techniques involved extract the maximum flavor from the ingredients in a short time.
For this dish, there’s no marinade, no waiting around, just a quick first frying of the chicken with flavorings, and then the addition of aromatics for the last fifteen minutes or so as it cooks to tender succulence. Serve with rice or over noodles, wi